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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Cheesy Hashbrowns by Dustin Van Fleet

Category: Brunch  |  Permalink

Published: Friday, November 9, 2012

 

 

Cheesy Hashbrowns by Dustin Van Fleet

Here is a great recipe for Brunch over the Holidays!! Thanks Dustin!

 

8 slices bacon, cooked and drained (keep about 2 tablespoons of the bacon drippings)

1 (30 ounce) bag frozen Country Style shredded Ore Ida hash browns, defrosted

1/2 cup chopped onion, regular or green onions

1 large clove of garlic, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 (10.75 ounce) can Cream of Potato Soup

1 cup sour cream

3 tablespoons butter or margarine, melted

1 cup evaporated milk (could use regular milk)

25 Ritz crackers, crushed

2 cups shredded cheese of your choice (I used Mexican 4 cheese blend)

Fry bacon, drain and set aside. Brown onion and garlic in 2 tablespoons of the bacon grease. Spray a 9 x 13 inch baking dish with cooking spray. In a large bowl blend together the hash browns, onions, garlic, potato soup, salt, pepper, sour cream, milk and melted butter. Spread in casserole dish. Crush Ritz cracker (I put mine in a Ziploc bag and use rolling pin) and break bacon into pieces. Mix cracker crumbs, shredded cheese and bacon together and sprinkle on top of the casserole. Bake in preheated 350 degree oven 45 to 50 minutes. Makes 10 to 12 servings. Enjoy!

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